Hot Crawfish Dip
Sheila M. Juneau
ingredients
- 1 stick butter
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 pound crawfish tails, chopped
- Tony’s, garlic powder, salt & pepper, to taste
- 1 can Cream of Mushroom Soup
- 2 teaspoons liquid Crab Boil
- 8 ounces Velveeta Cheese
directions
- 1
In skillet, sautee onion and bell pepper in butter until tender.
- 2
Season crawfish with Tony’s, garlic powder, salt and pepper, to taste.
- 3
Stir in crawfish.
- 4
Add soup and crab boil.
- 5
Cover and cook on medium heat for 20 to 30 minutes.
- 6
Stir in cheese and cook until melted.
- 7
If needed, add milk to thicken.
- 8
Place in crock pot to keep warm.
notes
Serve with your favorite chips.
Source: Georgetta Guillot
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